Funfetti Cupcakes Recipe

Introduction

These Funfetti Cupcakes are a delightful treat bursting with colorful sprinkles and topped with creamy vanilla frosting. Perfect for celebrations or whenever you want a bit of joy in cupcake form. Easy to make and sure to bring smiles to all ages.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1/3 cup rainbow sprinkles
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 cup rainbow sprinkles (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Line cupcake tins with liners and set aside.
2. Step 2: In a mixing bowl with a stand mixer fitted with the paddle attachment (or with an electric hand mixer), combine the flour, sugar, baking powder, and baking soda. Stir to blend evenly.
3. Step 3: Add the egg whites and 1 1/2 teaspoons vanilla extract. Mix until the batter is smooth, scraping down the sides of the bowl as needed.
4. Step 4: Stir in the milk and vegetable oil until just combined. Gently fold in the 1/3 cup rainbow sprinkles.
5. Step 5: Fill each cupcake liner about two-thirds full (approximately 3 tablespoons each). Avoid overfilling to prevent overflow.
6. Step 6: Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Step 7: Cool the cupcakes in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Step 8: To make the frosting, whip the softened butter in a clean bowl using a stand mixer with the paddle attachment or an electric hand mixer until smooth and creamy.
9. Step 9: Gradually add the powdered sugar, mixing thoroughly after each addition until fully incorporated.
10. Step 10: Add the milk, 1 1/2 teaspoons vanilla extract, and salt. Stir until combined, scraping down the bowl as needed.
11. Step 11: Increase mixer speed to medium-high and whip the frosting for about 3 minutes until it becomes light and fluffy.
12. Step 12: Fold in 1/4 cup rainbow sprinkles for a fun confetti effect in the frosting.
13. Step 13: Pipe or spread the frosting evenly over the cooled cupcakes. Optionally, decorate with extra sprinkles on top before serving.

Tips & Variations

• For a more intense vanilla flavor, use pure vanilla bean paste instead of extract.
• Swap rainbow sprinkles with chocolate chips or colored sugar for different textures and looks.
• Use egg yolks instead of whole eggs for a richer cupcake if you don’t mind the slightly denser texture.
• Make cupcakes dairy-free by substituting milk with almond or oat milk and using dairy-free butter.
• Chill the frosting briefly if it becomes too soft to pipe nicely.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but the cupcakes will be slightly denser and less fluffy. The recipe calls for egg whites to keep the texture light and airy.

Will the sprinkles bleed color in the batter or frosting?

Using high-quality, gel-based sprinkles typically prevents color bleeding. Be sure to fold sprinkles gently into the batter and frosting to avoid bleeding and ensure vibrant colors.

Funfetti Cupcakes Recipe

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★★★★★

4.7 from 117 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x

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Description

These Funfetti Cupcakes are classic vanilla cupcakes bursting with colorful rainbow sprinkles baked into the batter and topped with a fluffy homemade buttercream frosting adorned with even more sprinkles. Perfectly moist and sweet, they make a festive treat for birthdays, celebrations, or anytime you want a fun, joyful dessert.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 4 large egg whites
• 1 1/2 teaspoons vanilla extract
• 1 cup whole milk
• 1/4 cup vegetable oil
• 1/3 cup rainbow sprinkles

Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 cup rainbow sprinkles

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a cupcake tin with paper liners. This prepares your equipment and ensures even baking.
2. Mix dry ingredients: In a stand mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), combine the flour, granulated sugar, baking powder, and baking soda. Stir together to evenly distribute leaveners.
3. Add egg whites and vanilla: Pour in the 4 egg whites and 1 1/2 teaspoons vanilla extract, mixing until the batter is smooth and homogenous. Scrape down the bowl sides as necessary to incorporate everything.
4. Incorporate milk and oil: Stir in the whole milk and vegetable oil until the batter is combined without overmixing to keep cupcakes tender.
5. Fold in sprinkles: Gently fold 1/3 cup rainbow sprinkles into the batter. This creates fun colorful spots inside each cupcake.
6. Fill cupcake liners: Spoon the batter into each cupcake liner about 2/3 full, roughly 3 tablespoons per liner. Avoid overfilling to prevent overflow while baking.
7. Bake: Place the tray in the oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
8. Cool cupcakes: Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
9. Prepare frosting: In a clean mixing bowl, beat the softened butter until smooth and creamy using the paddle attachment or hand mixer.
10. Add powdered sugar: Gradually add the powdered sugar to the butter a little at a time, mixing until fully combined to prevent a powdered sugar cloud.
11. Mix in wet ingredients and salt: Add the 2 tablespoons milk, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon sea salt. Stir until everything is well combined and smooth. Scrape down bowl sides as needed.
12. Whip the frosting: Increase mixer speed to medium-high and whip the frosting for 3 minutes until it is light, fluffy, and spreadable.
13. Fold in sprinkles: Stir in the remaining 1/4 cup rainbow sprinkles to add vibrant pops of color to your frosting.
14. Frost cupcakes: Using a piping bag fitted with a Wilton 2A round tip (or a knife if unavailable), generously pipe or spread the frosting over cooled cupcakes. Decorate with extra sprinkles on top if desired and serve immediately or store appropriately.

Notes

• Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
• Use room temperature butter for the frosting to ensure it whips properly and achieves a light texture.
• Do not overmix the cupcake batter once wet ingredients are added to keep cupcakes tender.
• You can substitute whole milk with any milk preference, but it may slightly alter texture.
• Store cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: funfetti cupcakes, vanilla cupcakes with sprinkles, birthday cupcakes, buttercream frosting cupcakes, easy party cupcakes